Bulgur Wheat Salad Tabbouleh (Printable View)

A refreshing Middle Eastern salad combining bulgur wheat with fresh herbs, tomatoes, cucumber, and bright lemon dressing.

# Needed Ingredients:

→ Bulgur

01 - 1 cup fine bulgur wheat
02 - 1 cup boiling water

→ Fresh Produce

03 - 2 medium tomatoes, diced
04 - 1 medium cucumber, peeled, seeded, and diced
05 - 4 scallions, finely sliced
06 - 1 large bunch fresh flat-leaf parsley, finely chopped (about 1 cup packed)
07 - 1/2 bunch fresh mint leaves, finely chopped (about 1/2 cup packed)

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 1/4 cup freshly squeezed lemon juice (about 2 lemons)
10 - 1 garlic clove, finely minced
11 - 1/2 teaspoon fine sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Place bulgur wheat in a large bowl. Pour boiling water over it, cover, and let stand for 10–15 minutes until the bulgur is tender and water is absorbed. Fluff with a fork and allow to cool to room temperature.
02 - Add diced tomatoes, cucumber, scallions, parsley, and mint to the cooled bulgur.
03 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
04 - Pour the dressing over the bulgur mixture. Toss gently until well combined.
05 - Taste and adjust seasoning as needed. Chill in the refrigerator for at least 20 minutes to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Hints:

01 -
  • It comes together in half an hour but tastes like you spent all day in the kitchen.
  • The herbs stay fresh and vibrant, making leftovers just as good the next day.
  • You can serve it as a main dish or a side, and it works with nearly anything grilled or roasted.
  • The lemon dressing is so simple yet so satisfying, you will want to use it on everything.
02 -
  • Do not skip cooling the bulgur before adding the herbs, or they will wilt and turn dark.
  • If the salad tastes bland after chilling, it probably needs more lemon juice and salt, acidity fades as it sits.
  • Seed the cucumber or your salad will swim in liquid after a few hours.
03 -
  • Chop the parsley in big batches and freeze what you do not use, it saves time on busy nights.
  • If your bulgur is too wet after soaking, spread it on a plate and let it air dry for a few minutes before mixing.
  • Taste the salad right before serving, not right after mixing, the salt and lemon mellow out as it chills.
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